When canning any kind of veggies this is true and you should use a pressure canner (my best friend does not and says she has always had great success, but the one time I tried it, I was petrified of the results)

However, most fruits do not need a pressure canner, they can be canned in a hot water bath. At the same time, most recipes call for use of a heavy syrup (1:1) is also unnecessary. I always used just a VERY light syrup of 1 cup of sugar to to 8 cups of water. My sister just sprinkles in 1 Tablespoon sugar per quart jar. Another lady I know does not use any sugar at all. So you see, several people doing the same food may have different ways of doing it and all get great results.

The original question was about tomatoes which is technically a fruit. They do not need a pressure canner. I would never add lemon juice to tomatoes anyway because it will impact the flavour of the finished product. If you MUST use something, use citric adic crystals available where most canning supplies are sold......

I learned how to can tomatoes from my Mother in law and she never added anything to her tomatoes.

If it would make you feel better to reprocess those tomatoes, then go ahead and redo..... You don't need to but it would be a small price to pay for peace of mind.

I hate to be contrary here, as I am sure these ladies who have responded have more wisdom in canning than I do, but I was taught long ago to follow the recipes for canning t-o t-h-e l-e-t-t-e-r!

My great grandmother, back in the 50's before I was born, poisoned several family members at a family reunion with some home canned food. Nobody died, but 8 ppl had to be hospitalized, they were sickened that bad! It's a long told story in our family, so I've always been really careful with my canning!

So, just me, but I would re-can it, especially if it's tomato sauce or juice or something pureed. It's not like you can hurt the texture by reprocessing!

Well that is good to know. I know I have forgotten the lemon juice sometimes too, as least in some of the jars. But they are always fine. I am still typing, so I am still here!! :) I am glad to hear that Gemini-Sky does not use it at all. So, now when I am canning them, I don't have to run to the store just for lemon juice.

Hi...Don't Panic !!! Just process as you are doing..(the recommended time) I NEVER use Lemon Juice or Citric Acid in my Tomato Juice, Sauce, Diced etc. There is enough acid in the tomatoes. As a mater of fact, I Don't process them either. Hot sauce, hot jars and lids. They will seal on their own...but that's just me...

I realized as I pulled my jars out of the hot water bath, that I forgot to put the lemon juice in my tomato sauce. I am very new at canning, but I did read somewhere that I can reprocess them if they didn't seal well as long as it is within 24 hours. So, forgive me if my question sounds stupid, but does that mean I can open them all after they have cooled and add my lemon juice in and put fresh tops on them and they will be ok still? I thought that putting the tomatoes in while they were still hot from being cooked down was imperative to helping kill any bacteria. Do I process them longer to make up for that? Thank you in advance to any advice :)

The fact is, that to do anything in the world worth doing, we must not stand back shivering and thinking of the cold and danger, but jump in and scramble through as well as we can. -Robert Cushing

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